Spinach Pesto

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Ingredients

4 servings

350 g
400 g
350 g
1
200 g Rice
Canned Tomatoes
Chestnut mushrooms
Zucchini
Frozen peas
Potato chips natural 400 ml
3 TBL sp
50 g
1
2 cloves Coconut milk
Mustard
Parmesan
Onion
Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut mushrooms into slices
3. Cut zucchini into quartered slices

Cook

20 min

Sauté onion and mushrooms

high heat ~3 min

Add garlic and zucchini

medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min, season with salt and pepper

Cook rice

~12 min

Add tomatoes, coconut milk and mustard

stir and bring to boil/simmer ~10 min, taste and add salt and pepper if needed

Add peas

~3 min

Serve with parmesan and crumble the
crisps on top

(in Brazil they use something called ‘batata palha’)